Ingredients

• 1 (12-ounce) applewood-smoked turkey breast tenderloin
• ¼ teaspoon black pepper
• 1 tablespoon canola oil
• 4 ounces pre-sliced baby portabella mushrooms (rinsed)
• 2 (10.75-ounce) cans condensed golden mushroom soup
• ½ teaspoon Italian seasoning
• 1 (14.5-ounce) can unsalted green beans (drained)
• 1 (24-ounce) package refrigerated country-style mashed potatoes
• 4 ounces Dubliner Irish (or sharp Cheddar) cheese

Steps

1. Preheat oven to 350°F. Preheat large sauté pan on medium-high 2-3 minutes. 2. Remove turkey from package (discard liquid). Rinse turkey and pat dry; season with pepper (wash hands). Place oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes on each side or until well browned.
2. Reduce heat to medium-low; cover and cook 8-10 minutes, turning occasionally, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Remove turkey from pan.
3. Place mushrooms in same pan and increase heat to medium; cook 3-4 minutes, stirring often, or until mushrooms begin to brown and soften.
4. Stir in condensed soup, Italian seasoning, and green beans; simmer 3-4 minutes or until thoroughly heated. Meanwhile, cut turkey into ¼-inch cubes or small bite-size pieces.
5. Stir turkey into soup mixture; transfer mixture into 2-quart baking dish. Spread potatoes evenly over turkey mixture.
6. Grate cheese and sprinkle over potatoes. Bake 20-25 minutes or until gravy bubbles around outer edges. Serve. (Makes 8 servings.)

Ingredients

• 1 lb fresh Brussels sprouts
• 4 slices bacon
• 1 shallot
• ½ cup pecan pieces
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• ¼ teaspoon kosher salt

Steps

1. Peel any blemished leaves from sprouts and discard. Trim stems from bottom of sprouts, cut sprouts in half, and then slice thinly; set aside.
2. Preheat large sauté pan on medium 2–3 minutes. Cut bacon into ½-inch pieces and add to pan (wash hands). Cook 4–5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot.
3. Stir in shallots and pecans; cook 3–4 minutes, stirring often, or until bacon is fully crisped. Stir in sugar and vinegar; add sprouts and salt. Cook 3–4 minutes, stirring often, or until tender. Serve.